Recipe. 03, Hampshire Dining Hall( ) Recipe: , CHICKEN ROAST THAI SM17 LOCAL FREE RANGE

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1 Monday, October 30, :24 pm Page: 1 : , CHICKEN ROAST THAI SM17 LOCAL FREE RANGE 1 each EACH 09/19/17, fprodietstu Fish, Soy, Corn MARINADE/RUB SUGAR BROWN GOLDEN 24-1 LB `PEPPER WHITE GROUND 18 OZ `CORIANDER GROUND *14 OZ SAUCE FISH THREE CRAB 12/24 OZ SAUCE GOLDEN MOUNTAIN (SOY) HERB LEMON GRASS PROTEIN 1 LB, 1/2 OZ 10 3/4 OZ 1/3 CUP, 1/2 TSP 2 TBL, 2 1/4 TSP 1 CUP, 1 TSP 1 CUP, 1 TSP 1 1/4 OZ CHICKEN LOCAL FREE RANGE 8 - each, 3 LB, 10 OZ 41 LB, 10 OZ SAUCE OR GRAVY SAUCE SWEET CHILI SM /12 oz PORTIONS 5 LB 11 8/12 oz 1. Combine the garlic, cilantro, sugar, white pepper, coriander, fish sauce, soy sauce, and lemongrass in a food processor and process until it forms a paste. 2. Spatchcock the chicken by placing the chicken breast side down, and cutting out the backbone with kitchen shears. Flip the chicken over and press down to flatten it out. 3. Rub the paste on the chickens - on the skin side and flesh side. Allow to marinate for at least 4 hours or overnight. 4. Place the chickens on roasting racks and roast ina 375F combi oven for about hours or until internal temperature is 165F. 5. Serve with sauce on the side. CCP- Hold hot potentially hazardous foods no more than 4 hours at 140 F

2 Monday, October 30, :24 pm Page: 2 : , SAUCE SWEET CHILI SM17 (SUB FOR , CHICKEN ROAST THAI SM17 LOCAL FREE RANGE 5 LB 11 2/3 oz 09/21/17, fprodietstu Fish, Soy, Corn CHILIES THAI BIRD FROZEN 80 CT 1-6 oz, 2 1/4 OZ 8 1/4 OZ 12 1/2 OZ SAUCE FISH THREE CRAB 12/24 OZ 2 CUPS, 1 TBL SUGAR BROWN GOLDEN 24-1 LB 2 LB, 1 OZ VINEGAR WHITE 4-1 GAL 1 1/2 CUPS, 1 TBL LIME JUICE REAL LIME GAL 1 CUP, 2 TSP Whisk all ingredients together. To be served with recipe Thai Roast Chicken CCP- Hold cold potentially hazardous foods no more than 4 hours at 41 F (5/7 C) or below.

3 Monday, October 30, :24 pm Page: 3 : , CHICKEN BBQ ROTISSIERE whole SPE S15 1 EACH each 08/22/17, diannes Corn CHICKEN WHOLE MISTY KNOLL ABF 37 LB, 8 OZ (BUY DAY B4) 2 TBL, 1/4 TSP `PAPRIKA SWEET 5LB 3/4 OZ `CHILI POWDER MILD 20oz 1/4 CUP SUGAR BROWN GOLDEN 24-1 LB 1/4 CUP, 1 3/4 TSP `ONION POWDER 16 OZ 1/2 CUP `PEPPER CAYENNE GROUND 14 OZ 1 TBL SAUCE BARBEQUE 4-1GL BULLSEYE GF 1 GAL 1 Combine all spices and rub chickens completely. 2 Place in rotisserie at 350F for 1 hour, or until chickens reach 165F. 3 Remove from rotisserie and brush with BBQ sauce. CCP- Cook to an internal temperature of 165 F (74 C) or above for 15 seconds. `CCP- Hold hot potentially hazardous foods no more than 4 hours at 140 F 05/15/15 08:38 fprodietstu menu changes per Chef Bob

4 Monday, October 30, :24 pm Page: 4 : , CHICKEN LEMONGRASS ROTISSIERE 1 PIECE piece 10/04/17, lwillis Fish, Soy, Corn MARINADE/RUB GINGER ROOT FRESH LB 8 OZ 8 OZ SHALLOTS 5-LB JAR 8 OZ LEMON GRASS FROZEN CHOP 4 LB, 11 OZ (THAWED 1 DAY) JALAPENOS LOCAL 6 1/4 OZ (SEEDED) SAUCE FISH THREE CRAB 12/24 OZ 1 QUART, 2 1/4 CUPS VINEGAR WHITE 4-1 GAL 1 QUART, 2 1/4 CUPS SUGAR GRANULATED 50 LB 1 LB, 2 3/4 OZ WATER QT 2 QUARTS CILANTRO QUEENS GREENS 6 1/4 OZ BASE CHICKEN WHOLE MISTY KNOLL ABF 34 LB, 6 OZ MARINADE: 1. IN A BLENDER, ADD ALL INGREDIENTS FOR MARINADE ON HIGH UNTIL FULLY BLENDED. 2. POUR MARINADE OVER CHICKEN AND MARINADE OVERNIGHT. IF UNIT DOES NOT HAVE ROTISSIERE OVEN, CUT WHOLE CHICKEN INTO 8 PIECES. 3. PLACE MARINATED CHICKEN INTO 350 F ROTISSIRIE OVEN AND ROAST FOR ABOUT 50 MINUTES. CCP- Hold hot potentially hazardous foods no more than 4 hours at 140 F

5 Monday, October 30, :24 pm Page: 5 : , CHICKEN GREEK ROTISSIERE S17 1 EACH each 01/30/17, fprodietstu None CHICKEN WHOLE MISTY KNOLL ABF 50 LB `OREGANO LEAF *24oz 1/2 CUP, 2 TBL LEMONS 140CT BID 5 EACH OREGANO BUNCH 4OZ/BUNCH 1-4OZ, 1 3/4 OZ 5 OZ OIL OLIVE EX VIRGIN 4/3LITER 1 CUP, 3 TBL, 2 TSP 1 LB, 4 OZ `PAPRIKA SPANISH 18oz 1/3 CUP, 1 TBL, 1 TSP `SALT KOSHER 1/3 CUP, 1 TBL, 1 TSP 3 TBL, 1 TSP 1 Combine all ingredients (use both lemon juice and zest)except for the chicken. Blend using a stick blender until homogeneous. 2 Rub marinade all over chickens, inside and out and marinate for at least 4 hours under refrigeration 3 Place in a preheated 350F oven and cook for about 1 hour or until internal temperature is 165F CCP- Hold hot potentially hazardous foods no more than 4 hours at 140 F

6 Monday, October 30, :24 pm Page: 6 : , CHICKEN ROTISSIERE GARLIC RSTED GLZ S15 1 EACH EACH 06/21/17, diannes None MARINADE/RUB OIL CANOLA 2/17.5LB SHALLOTS 5-LB JAR JUICE LEMON *12-32 OZ PARSLEY FRESH 6 BUNCHES PER CASE THYME BUNCH `SALT KOSHER BASE CHICKEN LOCAL FREE RANGE 9 - each, 2 LB, 4 OZ 45 LB GARNISH PARSLEY FRESH 6 BUNCHES PER CASE (CHOP COARSE) 1 CUP, 2 TBL 7 OZ 3 LB, 2 OZ 1 QUART, 1/2 CUP 1 3/4 OZ 2 TBL, 1 TSP 1 TBL, 1 1/2 TSP 3 TBL 2 1/2 OZ 1 IN LARGE BOWL, TOSS TOGETHER CANOLA OIL, GARLIC AND SHALLOTS. PLACE ON SHEET PAN AND ROAST IN 375 F OVEN FOR MIN UNTIL GARLIC WELL ROASTED. 2 ADD ROASTED GARLIC MIXTURE, LEMON JUICE, PARSLEY, THYME, SALT, BLACK PEPPER TO BLENDER AND BLEND ON HIGH UNTIL AN EMULSION FORMS. 3 SMEAR PASTE OVER WHOLE CHICKEN AND LET MARINATE OVERNIGHT. 4 PLACE MARINATED CHICKEN IN A PRE-HEATED 350 F OVEN FOR 50 MINUTES OR INTERNAL TEMPERATURE REACHED 165 F. 5 GARNISH WITH PARSLEY. CCP- Hold hot potentially hazardous foods no more than 4 hours at 140 F 08/21/15 14:09 diannes CHANGED TO ABF CHICKEN 01/19/16 13:05 Dianne ADJUSTED RECIPE PER CHEF BOB (REDUCED PARSLEY/THYME)

7 Monday, October 30, :24 pm Page: 7 : , CHICKEN POLLO A LA BRASA PERU LATINO HMP 1 EACH EACH 07/24/17, fprodietstu Gluten, Soy CHICKEN WHOLE MISTY KNOLL ABF 37 LB, 8 OZ `SALT KOSHER 1/4 CUP, 1/2 TSP 3/4 CUP, 1 TSP PANCA POWDER 6 1/2 OZ 11 3/4 OZ GINGER ROOT FRESH LB 1/3 CUP, 2 3/4 TSP (GRATED) MINT LEAVES FRESH 4 oz BUNCH 1/4 OZ (CHOP COARSE) ROSEMARY BUNCH 4OZ 1/4 OZ (CHOP COARSE) OREGANO FRESH 3LB LOCAL 1/4 OZ (CHOP COARSE) SAUCE SOY LT KIKKOMAN 6-.5GAL 3/4 CUP, 1 TSP BEER BTL BUD LIGHT 12 OZ 2 1/12 EACH VINEGAR RED WINE 4/1 GAL REGINA 1/2 CUP, 1 TSP `CUMIN SEED GROUND *14oz 1/4 CUP, 1/2 TSP `SALT KOSHER 2 TBL, 1/4 TSP 1/4 CUP, 1/2 TSP MINT SHOULD BE HUACATAY (BLACK MINT) 1) IN A LARGE BOWL, ADD AJI PASTE, GARLIC, GINGER, MINT, ROSEMARY, OREGANO, SOY SAUCE, BEER, RED WINE, CUMIN, SALT AND PEPPER. SEASON CHICKEN WITH SPICE MIXTURE, RUBBING THOROUGHLY ALL SIDES. LET REST. 2) IN A PREHEATED 350 F ROTISSERIE OVEN, PLACE CHICKEN UNTIL INTERNAL TEMPERATURE REACHES 165 F. CUT INTO 8 PORTIONS. 08/25/15 09:11 lwillis CHANGED TO ABF CHICKEN

8 Monday, October 30, :24 pm Page: 8 Storeroom Requisition Storage Area Number Item Name Inv Unit Issue Qty Actual Need Cage 1683 LEMONS 140CT BID 140/CS OIL CANOLA 2/17.5LB 2/17.5LB SUGAR BROWN GOLDEN 24-1 LB 24/CS LIME JUICE REAL LIME GAL GAL SUGAR GRANULATED 50 LB 50 LB Meat Box 8003 CHICKEN LOCAL FREE RANGE each CHICKEN WHOLE MISTY KNOLL ABF LB /5LB Dry Storage Area 4663 SAUCE FISH THREE CRAB 12/24 OZ 12/24oz `SALT KOSHER 12/3 lb SAUCE SOY LT KIKKOMAN 6-.5GAL 6/CS OIL OLIVE EX VIRGIN 4/3LITER 4/3liter SAUCE BARBEQUE 4-1GL BULLSEYE G 4GAL oz `PEPPER CAYENNE GROUND 14 OZ 14oz `CHILI POWDER MILD 20oz 20oz `CORIANDER GROUND *14 OZ 14oz `CUMIN SEED GROUND *14oz 14oz `ONION POWDER 16 OZ 20oz `PAPRIKA SPANISH 18oz 18oz `PEPPER WHITE GROUND 18 OZ 18oz `OREGANO LEAF *24oz 24oz VINEGAR WHITE 4-1 GAL 4/CS VINEGAR RED WINE 4/1 GAL REGINA 4/CS Produce Box 2518 ROSEMARY BUNCH 4OZ BUNCH PARSLEY FRESH 6 BUNCHES PER CASE 6/CS MINT LEAVES FRESH 4 oz BUNCH BUNCH GINGER ROOT FRESH LB LB new dry storage 0174 SHALLOTS 5-LB JAR 5 LB THYME BUNCH BUNCH OREGANO BUNCH 4OZ/BUNCH 4OZ New Items 3421 CILANTRO QUEENS GREENS 24 BUNCH BEER BTL BUD LIGHT 12 OZ 24/cs JALAPENOS LOCAL 15LB OREGANO FRESH 3LB LOCAL 3lb PANCA POWDER lb HERB LEMON GRASS LB SAUCE GOLDEN MOUNTAIN (SOY) 12/20OZ JUICE LEMON *12-32 OZ 12/cs `PAPRIKA SWEET 5LB 5lb WATER QT QT CHILIES THAI BIRD FROZEN 80 CT 6 oz LEMON GRASS FROZEN CHOP 50/14oz